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Issue 26
April 2001

Table of Contents

Departments

4 TIPS AND TECHNIQUES

32 RATING CORKSCREWS

40 QUESTIONS AND ANSWERS

42 WHAT'S HAPPENING IN FOOD

44 BANANA SPLIT TARTLET

Feature

6 IN SEARCH OF THE PERFECT HAM
When buying ham, knowing what to look for on the label can guarantee great results on the dinner table. Here's the start to the perfect ham.

9 THE PERFECT HAM
A slow roast under an aluminum tent results in a moist, succulent ham. Don't miss out on a special treat this spring by roasting your own.

12 POTATO PANCAKES
The secret to a /good/ potato pancake is long strands of partially cooked and chilled russets. A few other ingredients make them /outstanding/.

14 POTATO LASAGNA
Shelve the scalloped potato recipes! A rich two-cheese cream sauce laced between thin layers of potatoes and leeks makes this lasagna irresistible. It's the perfect side dish with ham.

16 SALMON ROSE APPETIZER
Choosing the right smoked salmon is the key to gorgeous salmon roses. They're simple to make and can be done ahead. The best part -- they taste as good as they look.

18 OVEN-STEAMED SALMON WITH CHAMPAGNE-BUTTER SAUCE
Here's a foolproof way to cook salmon perfectly every time. This method ensures firm texture, a bright coral color, and mild flavor.

22 STEAMING SPRING VEGETABLES
There's no reason to cook these tiny spring vegetables any other way. Steaming brings out their natural, delicate flavors.

26 NEW ORLEANS DINNER
These traditional New Orleans dishes are "reengineered" -- these recipes are either simpler to make, lower in fat, or lighter tasting than the originals.

34 A TRIO OF TARTS
Tasty crusts, simple fillings, fancy (but easy!) decorating -- these tarts will satisfy all your dessert senses.